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Kuih Cucur Udang
Bruneian Prawn Fritters
Savory and slightly sweet fritters made with fresh prawns, flour, and a hint of spice, often served as a snack or appetizer.
ð§ ææ
- 250 g Medium Prawns(peeled, deveined, and roughly chopped)
- 150 g All-purpose flour
- 50 g Rice flour
- 1 large Egg
- 180 ml Water(adjust for batter consistency)
- 2 stalks Spring onions(finely chopped)
- 2 pieces Chili padi(finely chopped (optional, for heat))
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 0.5 tsp Sugar
- Vegetable oil(for deep frying)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine all-purpose flour, rice flour, turmeric powder, salt, and sugar. Mix well.
- 2
Add the egg and water gradually, whisking until a smooth, thick batter is formed. It should be thick enough to coat the back of a spoon but still pourable.
- 3
Fold in the chopped prawns, spring onions, and chili padi (if using) into the batter.
- 4
Heat a generous amount of vegetable oil in a wok or deep frying pan over medium-high heat until shimmering.
- 5
Spoon portions of the batter into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
- 6
Remove the fritters from the oil using a slotted spoon and drain on paper towels. Repeat with the remaining batter.
- 7
Serve hot with a side of chili sauce or sweet soy sauce.
ð¡ ããã®ã³ã
- âEnsure the oil is hot enough before frying to prevent the fritters from absorbing too much oil.
- âAdjust the amount of chili padi according to your spice preference.
- âThe batter consistency is key; too thin and the fritters will spread, too thick and they might be dense.
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- Add chopped chives for extra flavor.
- Include shredded carrots or bean sprouts for added texture.